-
- By Irena Macri
- |Published:
- |Updated:
- |5 Comments
JUMP TO RECIPE PRINT
This pickled carrot salad is inspired by a Korean carrot recipe and is made with warm spices, apple cider vinegar and fresh mint. This is a great paleo and Whole30 friendly side dish or a condiment.
When I lived in Ukraine, I used to love going to our local markets to get a hot dog that was served with an amazing pickled, grated carrot slaw inside the bun. After a while, I started seeing the same carrot salad sold from big wooden barrels and people would buy kilos of it. It’s known as “the Korean carrots.” I doubt it actually comes from Korea, but my guess is that it mimics the process of light fermentation with certain spices and is similar to vegetable sides served in Korean restaurants.
A while back, I found a recipe for Korean carrots online and decided to make myversion based on that. The original pickled carrot is made with crushed coriander seeds, garlic, sugar, white vinegar and olive oil. I wanted to give it a more Middle-Eastern/Moroccan spin, so I’ve taken out the garlic and added cumin, chilli and mint. I used apple cider vinegarfor its natural sweetness and apple flavour and removed any added sugar.
This dish of lightly pickled and spiced carrot is a great accompaniment to other dishes and I love to roll it in ham or turkey slices with some avocado for a snack.
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure torate this recipeso it’s easy for others to find.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Lightly Pickled Carrot Salad with Mint & Coriander Seeds
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Author: Irena Macri
Servings: 4
Course: Side
Cuisine: Asian
No ratings yet
Calories: 158kcal
This pickled carrot salad is inspired by a Korean carrot recipe and is made with warm spices, apple cider vinegar and fresh mint. This is a great paleo / Whole30-friendly side dish or a flavourful condiment.
Ingredients
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- A pinch of pepper
- 1.5 teaspoons coriander seeds see notes for powder
- 1/2 teaspoon ground cumin seeds see notes for powder
- 4 tablespoons olive oil
- 4 carrots grated
- 1/2 small red chilli seeds out and finely chopped
- 10 fresh mint leaves roughly chopped
Instructions
Mix the vinegar, salt and pepper in a bowl and set aside.
Heat a frying pan over medium and cook the coriander and cumin seeds with no oil for 1-2 minutes, stirring frequently to prevent burning. This toasting process will heat the oils and release all the beautiful aromas and flavours from the spices.
Grind the toasted coriander and cumin seeds using mortar and pestle or an electric grinder. You can also beat the hell out of them with a wooden pin. Return thespices to the frying pan and add the olive oil. Heat up until hot but not smoking or sizzling, cook together for 30 seconds.
Mix the carrots with chilli and mint and pour in the vinegar dressing. Now add the hot spiced oil together with the spices and mix thoroughly.I know this sounds strange but adding hot oil to carrots adds magic to the pickling process. Also, I don't know if this is just an old myth but treating raw carrots with hot oil helps to release beta-carotene. I suppose that does happen when you cook carrots, so there you go.
Garnish with extra mint.
Notes
If you don't have whole coriander seeds or cumin seeds, simply heat the olive oil over medium and add the spiced powders once hot. Stir through and pour that oil over the carrots.
Nutrition
Calories: 158kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 335mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10354IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
Keywords: Vegan, Vegetarian, Pickles, Carrots
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
By Irena Macri
About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies
Comment or Rate This Recipe
Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.
Leave a Reply
Comments
5 Comments
Yum, I love carrot salad. I often make a simple one dressed with orange juice, balsamic and olive oil but I will have to try your version – it sounds great!
Keep up the amazing work Irena, I’m loving this blog!
Reply
Thanks Rynagh. How is NY treating you? You writing about your adventures? Send me a link. Enjoy the carrot salad x
Reply
I am making carrot pickles but I want to know the tips of salads to make with them. This will help to sell them.
Reply
Great to make easy to follow. Looks fab how lo g does it last in the fridge?
Reply
4-5 days should be fine
Reply
